Roasted Butternut Boats Stuffed With Sausage Toasted Pasta And Rice Recipes

SAUSAGE AND BUTTERNUT RIGGIES

Steps:

• Defrost the squash puree in a microwave and place in a strainer to drain.
• Cook the pasta in boiling salted water to al dente, 7 to 8 minutes.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Add the sausage to the skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5 to 6 minutes. Deglaze the pan with the white wine.
• Preheat the broiler with a rack in the upper third of the oven.
• Melt the butter in a medium sauce pot over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg and thicken to coat a spoon. Stir in the butternut squash and bring the sauce back to a bubble and melt in the Cheddar.
• Toss the pasta, sauce and sausage to combine. Top with the Pecorino Romano and parsley and broil to brown, 1 to 2 minutes. Serve with the Fennel and Celery Slaw.
• Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

SAUSAGE-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
• Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
• Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
• Bake in the preheated oven for 25 minutes.

ROASTED BUTTERNUT SQUASH AND RICOTTA STUFFED PASTA

Steps:

• Both the Ricotta and Butternut filling can be made beforehand and frozen, cutting down on prep time.
• Preheat the oven to 400 degrees Fahrenheit.
• Line a large baking sheet with aluminium foil and coat with cooking spray.
• With a strong knife remove the stem from the squash.
• Slice the squash in half end-to-end and remove and discard the pulp and seeds.
• Cut each portion in half creating four pieces which are about the same size.
• Place the squash wedges on the baking sheet with the cut side up.
• Coat each piece of squash with butter and salt and pepper to taste.
• Cover the wedges with aluminum foil and cook in the oven for 45 minutes.
• Remove the wedges from the oven and let cool for 5 minutes.
• Remove the flesh from the skin and mash in a medium bowl adding a pinch of nutmeg.
• In a large bowl combine the ricotta, 2 eggs, 2 tablespoons of your pesto,1/4 cup of your parmesan, salt and pepper to taste as well as a little bit of nutmeg.
• Preheat oven to 375 degrees Fahrenheit.
• Bring a large pot of salted water to boil and add pasta shells cooking for 8 minutes (until al-dente).
• Drain pasta and cool in cold water, drain again of all water.
• In a 9x13 inch casserole dish pour tomato sauce and water adding the 2 tablespoons of remaining pesto.
• Divide and stuff the mashed squash into the bottom part of the pasta shells.
• Top the squash with the ricotta mixture, stuffing the pasta shells as full as you can.
• Set the stuffed pasta shells stuffed side up on top of the tomato sauce.
• Sprinkle the shells with the remaining parmesan cheese.
• Cover with aluminum foil and bake in the oven for 30 minutes.
• Remove foil and bake for 10-15 minutes more, or until the pasta is golden on top.